EP1035777B1 - Herstellung von nahrungsmitteln durch fermentierung von sojamilch mit streptococcus thermophilus - Google Patents
Herstellung von nahrungsmitteln durch fermentierung von sojamilch mit streptococcus thermophilus Download PDFInfo
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- EP1035777B1 EP1035777B1 EP98956985A EP98956985A EP1035777B1 EP 1035777 B1 EP1035777 B1 EP 1035777B1 EP 98956985 A EP98956985 A EP 98956985A EP 98956985 A EP98956985 A EP 98956985A EP 1035777 B1 EP1035777 B1 EP 1035777B1
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- Prior art keywords
- streptococcus thermophilus
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- process according
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- fermentation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Definitions
- the invention relates to fermented materials-based products raw vegetables.
- EP 0 622 024 discloses a product for infant feeding, consisting of 95% yoghurt and 5% of a mixture of cereal porridge (oats, rice, and wheat) and wheat extract. soy, previously pasteurized, then fermented by Bifidobacterium infantis and possibly Streptococcus thermophilus, to a pH of about 4.6 to 4.7. It is indicated that this fermented supplement improves the nutritional value and digestibility of yoghurt by providing essential nutrients for the growth of young children in a directly assimilable form, and that in addition the presence of soy extract promotes fermentative activity of Bifidobacterium infantis , and improves its viability.
- this document gives no precise information on the shelf life of the fermented supplement, or that of the finished product (supplement + yoghurt), nor on the effective survival rate of the bacteria in the fermented supplement or in the final product.
- Application EP 0 568 530 discloses a product prepared from oat bran, mixed with water and gelled by heat treatment at 100 ° C for 20 minutes, and fermented by lactic acid bacteria.
- the final product obtained is rich in fibers ( ⁇ -glucans), originating from oat bran, and contains live lactobacilli (10 5 to 10 8 CFU / g). This document also indicates that the product obtained may be stored for more than 2 weeks; the lactic acid content increases during storage.
- Application EP 0 415 941 describes a liquid product intended for enteral feeding by tube, or for the preparation of a dietary drink.
- This product is prepared from oatmeal hydrolysed by ⁇ -amylase and ⁇ -glucanase, possibly supplemented with soy flour to supplement protein and fat, and then fermented by lactobacilli, in particular Lactobacillus reuterii .
- the liquid product obtained contains viable lactobacilli and retains its properties for about 8 days.
- the patent KR 9305198 discloses a fermented milk prepared by fermenting separately with a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus (i) a rice hydrolyzate obtained by treating a mixture of rice and water with an ⁇ -amylase and a glucoamylase at 50-60 ° C for 1 to 2 hours, which is fermented for 15 to 30 hours, and (ii) a soya juice or soy protein solution, which is fermented for 25 to 45 hours.
- This document indicates that the fermented milk obtained by mixing fermented broths of rice and soy has a good taste, good flavor and good color, but gives no indication as to the conservation of these properties during storage of the product. .
- the present invention aims to obtain food products based on raw materials of vegetable origin fermented by lactic acid bacteria, able to retain at the end of the conditioning and the storage, at the same time a rate of high viability of lactic ferments, and intact organoleptic qualities.
- lactic ferments such as Streptococcus thermophilus
- these ferments are therefore particularly suitable for obtaining food products having the properties defined above.
- the inventors have also found that the use as raw material of plant origin, of a mixture based on soybean juice and a cereal hydrolyzate by a ⁇ -amylase and an ⁇ -amylase, and / or of almond milk, provided a substrate particularly favorable to a good growth of these ferments, and allowed to lead the fermentation under optimal conditions.
- Soybean juice that can be used for carrying out the process according to the present invention is, for example, the preparation known under the name "tonyu” obtained from whole soybean seeds, and which is the subject of an AFNOR standard. (NF V 29-001). Briefly, to obtain tonyu , the soybeans are dehulled, then mixed with water and ground hot (> 85 ° C). The ground material is decanted so as to separate the solid residue, called " okara" soya juice that constitutes the tonyu . The tonyu is then sterilized and then cooled to 4 ° C.
- the hydrolyzate of cereals used for the implementation of the process according to the present invention is obtained for example from a flour or from cereal flakes, hydrolysed, in a manner known per se, by a ⁇ -amylase and an ⁇ -amylase. If you want to obtain a final product rich in fiber, you can use a hydrolyzate obtained from flour or cereal flakes. It is advantageous to use a hydrolyzate of rice, barley, wheat or oats, or a mixture of these. In particular, the use of an oat hydrolyzate allows to obtain a product richer in ⁇ -glucans. For example, a hydrolyzate of oats that can be used in the context of the present invention is described in the application PCT WO 95/07628.
- cereal hydrolyzate can be present in powder form; we can either add it directly to soya juice, either reconstitute, before mixing with the soya juice, a liquid hydrolyzate (also hereinafter referred to as "hydrolysed cereal juice"), preferably comprising between 5 and 20% by weight of dry matter, by addition an appropriate amount of water.
- a liquid hydrolyzate also hereinafter referred to as "hydrolysed cereal juice”
- All or part of the hydrolysed cereal juice may be replaced by almond milk.
- soybean / component mixture (b) ensures excellent fermentation conditions, which allow the formation of a network between the molecules of the different constituents of the product, and give it a smooth and homogeneous texture.
- mixing soy juice / constituent b) comprises between 2.5% and 9%, and preferably about 5% (by weight) of material dry from soya juice.
- These last proportions give a raw material with macronutrient contents (proteins, lipids, carbohydrates) equivalent to those of semi-skimmed milk.
- agents may also be added to the mixture.
- texture among those conventionally used in the manufacture of food products, in particular fermented milk products.
- starch in proportions of 2 to 3% by weight.
- One or more antioxidants can also be added example of vitamin E, to prevent the oxidation of polyunsaturated fatty acids present in the raw materials. If it is desired to increase the fiber content of the product, it is also possible to add dietary fiber at this stage.
- FOS fructooligosaccharides
- the mixture is left under agitation (generally for 30 minutes to 1 hour), in order to rehydrate the components brought in solid form, then sterilized (for example at 130 ° C for 2 to 20 s).
- the sterilization step can be replaced by a heat treatment of pasteurization (for example at 95 ° C. for 5 minutes to 10 minutes) or by an erection by direct injection of steam into the product (for example at 135 ° C for 3 s).
- the mixture Prior to inoculation with lactic ferments, the mixture is cooled to a temperature of about 25 ° C to 45 ° C.
- strains of Streptococcus thermophilus while inducing only a very low post-acidification, retained excellent viability.
- These strains called “reduced post-acidification strains” are particularly suitable for the implementation of the present invention; they can be selected on the basis of their viability and post-acidification characteristics, after culture on a 50/50 (v / v) mixture of the constituents a) and b) defined above, and preservation and at a temperature of about 10 ° C.
- a strain of Streptococcus thermophilus that can be used for carrying out the process according to the invention is, for example, the strain deposited, according to the Budapest Treaty, on December 30, 1994, with the CNCM (National Collection of Cultures of Microorganisms) held by Institut Pasteur, 25 rue du Dondel Roux. in Paris, under number I-1520.
- CNCM National Collection of Cultures of Microorganisms
- the strains of Streptococcus thermophilus with at least one strain of lactic bacteria selected from the group consisting of Bifidobacterium ssp., Lactobacillus ssp. (in particular L. plantarum, L. pentosus, L. bulgaricus, L. casei, L. acidophilus ), Lactococcus ssp., Pediococcus ssp. etc.
- the strain or the associated strains are chosen according to the flavor that one wishes to give to the final product. Depending on the associated strain, greater post-acidification can be observed than with Streptococcus thermophilus alone; however, the ⁇ pH J 0 - J 28 remains less than or equal to 0.6.
- the fermentation is conducted for 3 to 24 hours, and stopped at a pH of between 4 and 5.
- the product can be smoothed, to give it the desired texture. For example, if you want to get a drink, the smoothing is accented to increase the shear and to obtain a fluid texture. Agents of stabilization can also be added.
- the product is then cooled to 20 ° C.
- sugar for example in the form of a sugar syrup (sucrose, fructose, cane sugar, honey), flavors, fruits (fruit preparation, concentrate, compote, juice, syrup), prior to conditioning and cooling to the storage temperature.
- sugar syrup sucrose, fructose, cane sugar, honey
- flavors, fruits fruit preparation, concentrate, compote, juice, syrup
- the product can be stored at a temperature preferably between 4 ° C and 15 ° C.
- the subject of the present invention is also fermented products based on vegetable raw materials that can be obtained by the process according to the invention, as defined above.
- the lactic ferments present in the products obtained in accordance with the invention retain a high survival rate, without this result in a decrease in the organoleptic qualities of the product, which would result in particularly excessive post-acidification.
- EXAMPLE 1 VIABILITY AND POST-ACIDIFICATION PROPERTIES OF STREPTOCOCCUS THERMOPHILUS; SELECTION OF A STRAIN STREPTOCOCCUS THERMOPHIL US A POST-ACIDIFICATION REDUCED.
- Oatmeal juice is reconstituted by mixing oatmeal powder hydrolyzed (10% by weight of the reconstituted juice) with water. We mix this juice reconstituted oat with equal weight of soy juice. The mixture is sterilized then cooled to 42 ° C.
- the mixture is inoculated with 10 5 CFU / g of the Streptococcus thermophilus strain to be tested.
- the product After fermentation at 38 ° C for 6 to 8 hours, the product is cooled to 20 ° C, and its pH is measured (peeling pH at 0 ° ). The product is then stored at a temperature of 10 ° C for 28 days.
- the post-acidification by the different strains of Streptococcus thermophilus is markedly greater in the case of milk than in the case of a substrate of plant origin; this difference is particularly marked in the case of the strain CNCM I-1520.
- this strain On the substrate of plant origin, this strain has both a reduced post-acidification and a good viability, which makes it particularly suitable for carrying out the process according to the invention.
- the 50/50 oat / soy blend provides a raw material with macronutrient contents equivalent to those of semi-skimmed milk (ie 26% the energy provided by proteins, 36% by lipids and 38% by carbohydrates).
- the mixture is heated to 95 ° C and then the temperature is raised to 130 ° C for a few seconds to sterilize the mixture. After cooling to 42 ° C., the mixture is inoculated with a ferment containing 10 5 to 5 ⁇ 10 6 CFU / g of Streptococcus thermophilus (I-1520) and 10 6 to 10 7 CFU / g of Bifidobacterium .
- Figures 1 and 2 represent the respective growth curves of the S. thermophilus strain CNCM I-1520, and Bifidus spp., During the fermentation of the mixture after seeding with 4 ⁇ 10 6 CFU / g of S. thermophilus , and 10 7 CFU / g of Bifidus spp (abscissa: fermentation time, ordinate: bacterial population).
- Figure 3 shows the acidification of the mixture during fermentation after seeding with 4 ⁇ 10 6 CFU / g of S. thermophilus, and 10 CFU / g of Bifidus spp.
- abscissa fermentation time; ordinate: concentration of lactic acid ( ⁇ ) and acetic acid ( ⁇ ).
- the fermentation is conducted at 38 ° C. for 6 to 8 hours until reach a pH between 4.7 and 4.8.
- the product is then peeled off at 20 ° C and then smoothed on a smoothing valve at a rate of 140 to 240 l / hour.
- the product is then packaged in 125 g jars.
- the product obtained is smooth and supple, pale yellow in color; he looks like a stirred yogurt, it has a creamy texture, very light in the mouth.
- the fresh and light taste reminiscent of oats; the taste characteristics of soy are few noticeable.
- It contains 0.3% (by weight) of ⁇ -glucans, and does not include cholesterol nor lactose. It contains polyunsaturated fatty acids (linoleic acid C18: 2 majority, and ⁇ -linolenic C18: 3).
- This product is stable and can be stored for at least 28 days at a temperature between 4 and 10 ° C.
- the product was stored at 10 ° C for 28 days. We did not observe exudation, decantation or loss of texture.
- AJ 7 is 3 ⁇ 10 8 CFU / g streptococci and 1.1 ⁇ 10 8 CFU / g bifidobacteria.
- AJ 28 the population is 10 8 CFU / g streptococci and 8.5 ⁇ 10 7 CFU / g bifidobacteria.
- EXAMPLE 3 OAT / SOY MIXTURE; SHUT S. THERMOPHILUS / Bifidobacterium ; AROMATISED PRODUCT FRUITS
- Example 2 The procedure is as described in Example 2, and just before conditioning a mixture is produced comprising 70 to 75% (by weight) of white mass, 24% (by weight) of fruit preparation and 1 to 6% (by weight ) of sugar syrup according to the variety of fruit used.
- the prune, fig, mango, blackcurrant and cherry fruit preparations can be cited as examples, but others are usable.
- Product shelf life tests are made up to 28 days and 4 and 10 ° C. There is little difference between storage at 4 ° C or storage at 10 ° C. The ⁇ pH max in both cases is 0.08.
- Example 2 The procedure is as described in Example 2, but the starting mixture is seeded with a ferment containing Streptococcus thermophilus and Lactobacillus bulgaricus at a rate of 10 5 to 10 6 CFU / g. The fermentation is carried out at 43 ° C for 5 to 6 hours until a pH of between 4.5 and 5 is reached. The product has a smooth and shiny texture and a taste of oat flakes. The pH traces show at J 28 a ⁇ pH max of 0.2.
- Example 2 The procedure is as described in Example 2, but the starting mixture is inoculated with a ferment containing Streptococcus thermophilus 10 5 to 10 6 CFU / g and Lactoacillus plantarum 10 6 to 10 7 CFU / g.
- the seeded mixture is packaged in 125 g jars.
- the fermentation is carried out at 38 ° C for 6 to 7 hours until reaching a pH between 4.5 and 5.
- the product has a lighter texture with a spoon but it is more textured in the mouth than that of the example 2; it is on the other hand more aromatic and has a taste of cream.
- EXAMPLE 6 OAT / SOY MIXTURE; SHUT S. THERMOPHILUS / L. CASEI.
- Example 5 The procedure is as described in Example 5, and Lactobacillus plantarum is replaced by Lactobacillus casei .
- the fermentation is stopped at a pH between 4.5 and 5 after 4 to 5 hours.
- the product is fluid, with a typical taste.
- the counts show a population of streptococci of 8 ⁇ 10 8 CFU / g and 1 ⁇ 10 8 CFU / g lactobacilli at day 28 .
- EXAMPLE 7 ALMOND / SOYBEAN MIXTURE; SHUT S. THERMOPHILUS / L. CASEI / Bifidobacterium.
- Example 2 The procedure is as described in Example 2, but the reconstituted hydrolyzed oat juice is replaced by an almond milk and seeded with a ferment containing Streptococcus thermophilus 10 5 to 10 6 CFU / g, Lactobacillus casei 10 6 to 10 7 CFU / g and Bifidobacterium at 10 6 to 10 7 CFU / g.
- the product is fermented at 38 ° C for 4 to 5 hours.
- the fermentation is stopped at a pH between 4.6 and 4.8.
- the product is white in color similar to that of whole milk with a typical almond taste, very pleasant acidulous.
- EXAMPLE 8 BEVERAGE: MIXED OATS OR ALMOND OR RICE / SOY FERMENT YOGHOURT
- 1 liter reconstituted hydrolyzed oat juice or 1 liter of milk is mixed of almond or 1 l of hydrolysed rice juice with 1 l of soya juice.
- a stabilizing agent based on proteins and rice maltodextrins in the mixture with rice juice.
- the process of Example 2 is used with a fermentation conducted at 43 ° C for 5 to 15 hours. It is stopped at a pH between 4.2 and 5.2 following the starting substrates.
- the products thus obtained can be flavored, or mixed with sugar syrups (5 to 8% by weight) or different fruit juices (25 to 30% weight).
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Claims (7)
- Verfahren zur Herstellung eines Nahrungsmittelproduktes durch Milchsäurevergärung von Ausgangsmaterialien pflanzlichen Ursprings, wobei das Verfahren dadurch gekennzeichnet ist, daß es aufweist:Bereitung einer Mischung, welche umfaßt:a) Sojasaft undb) ein Hydrolysat von mindestens einem Getreide mittels einer β-Amylase und einer α-Amylase; und/oder Mandelmilch,wobei das Vergären der Mischung mit einem Lactoferment mindestens einen Stamm von Streptococcus thermophilus umfaßt.
- Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das Lactoferment mindestens einen Stamm von Streptococcus thermophilus mit einer reduzierten Nachsäuerung umfaßt.
- Verfahren nach einem der Ansprüche 1 oder 2, dadurch gekennzeichnet, daß mindestens ein Hydrolysat eines Getreides verwendet wird, das aus der Gruppe bestehend aus Reis, Gerste, Weizen und Hafer ausgewählt ist.
- Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die Mischung: Sojasaft/ Inhaltsstoff b) zwischen 2,5 und 9 Gew.-%, und bevorzugt ca. 5 Gew.-% Trockenmaterie aus Sojasaft aufweist.
- Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß das Lactoferment auch mindestens einen Stamm von Lactobakterien umfaßt, der aus der Gruppe bestehend aus Bifidobacterium ssp., Lactobacillus ssp., Lactococcus ssp., Pediococcus ssp. usw. ausgewählt ist.
- Fermentiertes Produkt auf Basis von pflanzlichen Ausgangsstoffen, dadurch gekennzeichnet, daß es mit einem Verfahren nach einem der Ansprüche 1 bis 5 herstellbar ist.
- Fermentiertes Produkt nach Anspruch 6, dadurch gekennzeichnet, daß es mit dem Verfahren nach Anspruch 2 herstellbar ist, und daß:es nach 28-tägiger Aufbewahrung bei einer Temperatur von ca. 10°C mindestens 106, bevorzugt zwischen 107 und 109 UFC/ml Streptococcus thermophilus enthält;der Unterschied zwischen seinem pH-Wert nach beendetem Vergären und seinem pH-Wert nach 28-tägiger Aufbewahrung bei einer Temperatur von ca. 10°C weniger als 0,2 pH-Einheiten beträgt.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE69831420T DE69831420T3 (de) | 1997-11-28 | 1998-11-30 | Herstellung von nahrungsmitteln durch fermentierung von sojamilch mit streptococcus thermophilus |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9715000 | 1997-11-28 | ||
FR9715000A FR2771600B1 (fr) | 1997-11-28 | 1997-11-28 | Preparation de produits alimentaires par fermentation d'un melange de jus de soja et d'hydrolysat cerealier par streptococcus thermophilus |
PCT/FR1998/002569 WO1999027795A1 (fr) | 1997-11-28 | 1998-11-30 | Preparation de produits alimentaires par fermentation de jus de soja par streptococcus thermophilus |
Publications (3)
Publication Number | Publication Date |
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EP1035777A1 EP1035777A1 (de) | 2000-09-20 |
EP1035777B1 true EP1035777B1 (de) | 2005-08-31 |
EP1035777B2 EP1035777B2 (de) | 2012-10-17 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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EP98956985A Expired - Lifetime EP1035777B2 (de) | 1997-11-28 | 1998-11-30 | Herstellung von nahrungsmitteln durch fermentierung von sojamilch mit streptococcus thermophilus |
Country Status (10)
Country | Link |
---|---|
EP (1) | EP1035777B2 (de) |
JP (1) | JP4340388B2 (de) |
AT (1) | ATE303070T1 (de) |
AU (1) | AU1341899A (de) |
CA (1) | CA2312024C (de) |
DE (1) | DE69831420T3 (de) |
DK (1) | DK1035777T4 (de) |
ES (1) | ES2251107T5 (de) |
FR (1) | FR2771600B1 (de) |
WO (1) | WO1999027795A1 (de) |
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US6451369B1 (en) * | 1998-10-19 | 2002-09-17 | Cereal Base Ceba Ab | Non-dairy, ready-to-use milk substitute, and products made therewith |
US6444203B2 (en) * | 1999-12-20 | 2002-09-03 | Compagnie Gervais Danone | Administering bacteria to improve sleep |
ES2178975B1 (es) * | 2001-06-29 | 2004-04-01 | Universitat De Les Illes Balears | Bebida isotonica energetica y procedimiento de obtencion. |
FR2831395B1 (fr) * | 2001-10-25 | 2004-06-11 | Triballat Laiteries | Procede de fabrication de produits fermentes a base de soja, produits fermentes obtenus par ce procede et ferments correspondants |
PL1643856T3 (pl) * | 2003-07-02 | 2007-09-28 | Gervais Danone Sa | Sposób wytwarzania sfermentowanej pożywki w oparciu o włókna roślinne i jego wykorzystanie dla wytwarzania produktów spożywczych bogatych we włókna |
FR2858630B1 (fr) * | 2003-07-15 | 2007-11-09 | Gervais Danone Sa | Procede de preparation d'un milieu fermente a base de fibres et son utilisation pour la fabrication de produits alimentaires riches en fibres |
ES2242541B1 (es) * | 2004-04-30 | 2006-12-16 | Consejo Superior De Investigaciones Cientificas | Producto fermentado sin lactosa a partir de batido de frutos secos no legumbres y/o horchata. |
FR2886313B1 (fr) * | 2005-05-31 | 2007-08-17 | Gervais Danone Sa | Souches mutantes de bacteries lactiques possedant une lactose permease non phosphorylable. |
DE202007017700U1 (de) * | 2007-12-19 | 2009-04-30 | Oppenkowski, Katrin Von | Pflanzliche Substanz |
JP2010070500A (ja) * | 2008-09-18 | 2010-04-02 | Sanei Gen Ffi Inc | ハトムギ抽出物の製造方法 |
US20150284675A1 (en) * | 2012-10-25 | 2015-10-08 | Compagnie Gervais Danone | Streptococcus thermophilus strains for treating helicobacter pylori infection |
AU2014215729B2 (en) * | 2013-02-05 | 2015-11-26 | Oatly Ab | Liquid oat base |
KR101574112B1 (ko) * | 2015-06-02 | 2015-12-03 | 농업회사법인 주식회사 바이오엠피에스 | 곡물을 이용한 요거트의 제조방법 및 이에 의해 제조된 곡물을 이용한 요거트 |
FR3063876B1 (fr) * | 2017-03-15 | 2021-07-02 | Soc Cooperative Agricole Et Agro Alimentaire Agrial | Produit alimentaire a base de lait vegetal |
US20180327792A1 (en) * | 2017-05-10 | 2018-11-15 | The Quaker Oats Company | Fermented Hydrolyzed Plant-Origin Material |
WO2019173290A1 (en) * | 2018-03-06 | 2019-09-12 | Califia Farms, LLC | Manufacturing of plant-based yogurt |
KR102270627B1 (ko) * | 2018-05-11 | 2021-06-28 | 문석기 | 식물성 대체우유의 제조방법 및 이에 따른 식물성 대체우유 |
BE1026866B1 (nl) | 2018-12-12 | 2020-07-13 | Limelco Nv | Een werkwijze voor het vervaardigen van een zuivelvrij, gefermenteerd dessert en het dessert zelf |
EP4009798A1 (de) * | 2019-08-09 | 2022-06-15 | Compagnie Gervais Danone | Fermentierte pflanzenbasierte probiotische zusammensetzungen und verfahren zu ihrer herstellung |
JP2023530960A (ja) * | 2020-06-24 | 2023-07-20 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 穀物及び油糧種子を含む乳類似物製品 |
CN114317316A (zh) * | 2021-10-08 | 2022-04-12 | 山东绿丰生态农业股份有限公司 | 一种发酵用嗜热链球菌,筛选方法及其在樱桃酵素发酵中的应用 |
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IL41570A (en) * | 1973-02-19 | 1976-02-29 | For Ind Res Ltd Centre | A method for manufacture of non-dairy yoghurt product |
JPS557013A (en) * | 1978-06-29 | 1980-01-18 | Kibun Kk | Preparation of yogurt containing vegetable |
AU557264B2 (en) * | 1982-12-06 | 1986-12-18 | Sumitomo Chemical Company, Limited | Lactic acid fermentation of sunflower seed milk |
SE463796B (sv) * | 1988-03-09 | 1991-01-28 | Carl Erik Albertsson | Foerfarande foer framstaellning av en naeringskomposition och daervid framstaelld naeringskomposition |
KR930005198B1 (ko) * | 1991-02-20 | 1993-06-16 | 한국식품개발연구원 | 쌀-대두 젖산 발효 혼합제품의 제조방법 |
IT1271444B (it) * | 1993-04-27 | 1997-05-28 | Sitia Yomo Spa | Yogurt addizionato di una miscela di farine di cereali in estratto di soia prefermentata e procedimento per la sua preparazione |
-
1997
- 1997-11-28 FR FR9715000A patent/FR2771600B1/fr not_active Expired - Fee Related
-
1998
- 1998-11-30 DK DK98956985.0T patent/DK1035777T4/da active
- 1998-11-30 DE DE69831420T patent/DE69831420T3/de not_active Expired - Lifetime
- 1998-11-30 WO PCT/FR1998/002569 patent/WO1999027795A1/fr active IP Right Grant
- 1998-11-30 JP JP2000522799A patent/JP4340388B2/ja not_active Expired - Fee Related
- 1998-11-30 CA CA002312024A patent/CA2312024C/fr not_active Expired - Fee Related
- 1998-11-30 ES ES98956985T patent/ES2251107T5/es not_active Expired - Lifetime
- 1998-11-30 EP EP98956985A patent/EP1035777B2/de not_active Expired - Lifetime
- 1998-11-30 AT AT98956985T patent/ATE303070T1/de active
- 1998-11-30 AU AU13418/99A patent/AU1341899A/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
EP1035777A1 (de) | 2000-09-20 |
WO1999027795A1 (fr) | 1999-06-10 |
AU1341899A (en) | 1999-06-16 |
CA2312024C (fr) | 2010-02-02 |
JP4340388B2 (ja) | 2009-10-07 |
DE69831420D1 (de) | 2005-10-06 |
CA2312024A1 (fr) | 1999-06-10 |
ES2251107T3 (es) | 2006-04-16 |
JP2001524326A (ja) | 2001-12-04 |
EP1035777B2 (de) | 2012-10-17 |
DK1035777T3 (da) | 2006-01-09 |
ES2251107T5 (es) | 2013-03-01 |
FR2771600A1 (fr) | 1999-06-04 |
DE69831420T3 (de) | 2013-03-21 |
ATE303070T1 (de) | 2005-09-15 |
FR2771600B1 (fr) | 2000-06-09 |
DE69831420T2 (de) | 2006-06-22 |
DK1035777T4 (da) | 2013-02-04 |
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